Lemon Blueberry Bundt Cake Recipe

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour 35 minutes

Ingredients

Dry ingredients:

2¾ cups (330 g) all purpose flour

1½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

Wet ingredients:

2 cups (400 g) granulated sugar

3 tablespoons lemon zest (about 3 large lemons)

1 cup (226 g) unsalted butter, room temperature

4 large eggs, room temperature

1 cup (260 g) sour cream, room temperature

¼ cup (60 ml) lemon juice

1 teaspoon vanilla extract

Addition:

2 cups fresh blueberries (tossed in 2 tablespoons flour)

Glaze:

2 cups (240 g) powdered sugar

2 - 3 tablespoons (30 - 45 ml) lemon juice

Directions

Prep

Preheat the oven to 350 F (170 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.

Whisk

In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.

Cream

In another small mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand. In the bowl of a stand mixer fitted with whisk attachment, cream the butter and lemon sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed.

Cream

With the mixer on low, mix in the eggs, lemon juice and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined. By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the flour coated blueberries.

Bake

Evenly scoop the lemon blueberry cake batter into the prepared bundt pan. Bake the lemon blueberry sour cream bundt cake for 50 - 60 minutes or until a toothpick inserted into the center of the moist lemon and blueberry cake comes out with a few moist crumbs.

Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Fully cool the lemon berry bundt cake to room temperature before topping with lemon glaze.

Glaze

In a mixing bowl, whisk the powdered sugar with lemon juice until well combined. Pour the glaze over the cooled blueberry lemon cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.

Notes

Glaze variation- cream cheese

Whisk 4 oz. (113 g) room temperature cream cheese with 2 cups (240 g) powdered sugar, 1 teaspoon vanilla extract and 2 tablespoons (30 ml) lemon juice until smooth and well combined. Pour over the cooled lemon berry bundt cake and enjoy.